Vegetables and vegetable products

Chairman}, T. A. Roberts{roJoint; Cordier, J.-L.; Gram, L.; Tompkin, R. B.; Chairman}, J. I. Pitt{roJoint; Gorris, L.G.M.; Swanson, K. M. J.

doi:10.1007/0-387-28801-5_5

Cited by 4 publications

(1 citation statement)

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“…Blanching, on the other hand, generally results in the inactivation of enzymes, softening of the structure, modification of certain mechanical properties as well as prevention of discoloration or development of unpleasant taste [25]; for some vegetables, however, (e.g. peppers, leeks, and parsley) it is recommended that blanching is avoided [26]. The time of blanching is very important as it significantly affects the loss of antioxidant properties and phenolic content in selected cruciferous vegetables [25].…”

Section: Resultsmentioning

confidence: 99%

Evolution of the Microbial Community During Traditional Fermentation of Globe Artichoke Immature Inflorescence

Paramithiotis¹,

Doulgeraki²,

Vrelli³

et al. 2016

Int J Clin Med Microbiol

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Background:The aim of the present study was the monitoring of the spontaneous fermentation of globe artichoke immature inflorescence-based on a traditional procedure originating from southern Greece. Methods: Artichokes were peeled, cut and submerged in a brine solution (8%) containing lemon juice. After blanching, they were placed in fresh brine (8% w/v NaCl) at room temperature. Fermentation process was monitored by measuring pH and total titratable acidity (TTA) values as well as by qualitative and quantitative assessment of the microbiota. The microbiota differentiation was performed after the cumulative analysis of whole cell proteins (SDS-PAGE) and genotypic profiles (RAPD-PCR) while a culture independent approach (PCR-DGGE) was also applied.Identification was carried out by sequencing of the 26S-rRNA gene. Results:The initial pH and TTA (mL NaOH 0.1N) values were 3.4 and 4.25 whereas at the final day of fermentation (26th day) they were 4.5 and 5.9, respectively. Yeasts, and more accurately Hanseniaspora sp. dominated the fermentation; their population increased to 6.7 log CFUg-1 and dominated the yeast biota. Conclusion:An insight into the unique spontaneous fermentation of globe artichoke immature inflorescence has been offered.

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Section: Resultsmentioning

confidence: 99%

Evolution of the Microbial Community During Traditional Fermentation of Globe Artichoke Immature Inflorescence

Paramithiotis¹,

Doulgeraki²,

Vrelli³

et al. 2016

Int J Clin Med Microbiol

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Survival of Respiratory Viruses on Fresh Produce

2013

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In addition to enteric viruses of fecal origin, emerging zoonotic viruses such as respiratory coronaviruses and influenza viruses may potentially be transmitted via contaminated foods. The goal of this study was to determine the recovery efficiencies and the survival of two respiratory viruses, namely, adenovirus 2 (Ad2) and coronavirus 229E (CoV229E), on fresh produce in comparison to the enteric poliovirus 1 (PV1). Adenovirus was recovered with efficiencies of 56.5, 31.8, and 34.8 % from lettuce, strawberries, and raspberries, respectively. Coronavirus was recovered from lettuce with an efficiency of 19.6 % yet could not be recovered from strawberries. Poliovirus was recovered with efficiencies of 76.7 % from lettuce, but only 0.06 % from strawberries. For comparison purposes, the survival of Ad2, CoV229E, and PV1 was determined for periods up to 10 days on produce. The enteric PV1 survived better than both respiratory viruses on lettuce and strawberries, with only ≤1.03 log reductions after 10 days of storage at 4 °C compared to CoV229E not being recovered after 4 days on lettuce and reductions of 1.97 log and 2.38 log of Ad2 on lettuce and strawberries, respectively, after 10 days. Nevertheless, these respiratory viruses were able to survive for at least several days on produce. There is therefore the potential for transfer to the hands and subsequently to the mucosa via rubbing the eyes or nose. In addition, some respiratory coronaviruses (e.g., severe acute respiratory syndrome coronavirus) and adenoviruses are also capable of replication in the gut and there is thus some potential for acquisition through the consumption of contaminated produce.

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